COMPARATIVE STUDY OF THE KINEMA PREPARED FROM THREE VARIETIES OF SOYBEANS USING PURE CULTURE OF BACILLUS SUBTILIS

Abstract

The purpose of the study was to compare the three varieties of kinema in its chemical composition and organoleptic quality. The proximate composition of all the kinema samples were determined and sensory evaluation was carried out. The three varieties of soybeans (black, brown and white) were collected from the local market of Dharan. Kinema, an indigenous fermented soybean food of Nepal, was prepared by inoculating pure culture of Bacillus subtilis which was isolated from the old kinema sample. All the three varieties of kinema were prepared by incubating at 37°C for 48 hours. pH of all the fresh samples were determined . All the samples were dried at 60±5°C for 10 hours for its chemical analysis. Preparation of kinema, determination of chemical constituent and sensory evaluation was carried out in three different lots making gap of 15 days each in similar process and condition so as to assure the reliability of the result obtained and viability of the culture organism. Chemical analysis of kinema showed the significant increase of protein and fat in all the kinema samples. Color, flavor, texture, and overall acceptability of black kinema , brown kinema and white kinema of all the three lots were not significantly different at p ≤0.05.